Ramadan Spinach Cheese Pinwheels

Name: Ramadan Spinach Cheese Pinwheels
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 3¼ cups (405 g) all-purpose flour; 2¼ teaspoons (7 g) instant yeast (one 7g packet); 1½ teaspoons (9 g) kosher salt; 1 tablespoon (12½ g) granulated sugar; 1¼ cups (295 ml) warm water (110°F / 43°C); 2 tablespoons (30 ml) extra-virgin olive oil; 10 oz (283 g) frozen spinach, thawed, squeezed completely dry; 1 cup (250 g) whole-milk ricotta cheese; ¾ cup (170 g) crumbled feta cheese; 4 garlic cloves, minced; ¼ teaspoon (½ g) ground nutmeg; to taste freshly ground black pepper; ¼ cup (15 g) fresh dill, finely chopped (optional); 1 tablespoon (15 ml) extra-virgin olive oil; 1 large egg, beaten with 1 tablespoon (15 ml) water; 2 tablespoons (18 g) sesame seeds (white or mixed) (optional)

From the MyKitchenBank Kitchen

Golden, flaky spiral buns filled with spiced spinach, creamy ricotta, and tangy feta cheese. These pinwheels are a showstopper at Iftar tables—crispy on the outside, tender within, and bursting with aromatic garlic and herb filling. Bake from frozen or fresh for flexible timing.

Prep: 45 min
Cook: 25 min
Wait: 1 hr 30 min
Total: 2 hr 40 min
Makes: 12 pinwheels

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Ingredients

12 servings

For the dough
3¼ cups (405 g) all-purpose flour
2¼ teaspoons (7 g) instant yeast (one 7g packet)
1½ teaspoons (9 g) kosher salt
1 tablespoon (13 g) granulated sugar
1¼ cups (295 ml) warm water (110°F / 43°C)
2 tablespoons (30 ml) extra-virgin olive oil
For the filling
10 oz (283 g) frozen spinach, thawed, squeezed completely dry
1 cup (250 g) whole-milk ricotta cheese
¾ cup (170 g) crumbled feta cheese
4 garlic cloves, minced
¼ teaspoon (0.5 g) ground nutmeg
to taste freshly ground black pepper
¼ cup (15 g) fresh dill, finely chopped (optional)
1 tablespoon (15 ml) extra-virgin olive oil
For assembly
1 large egg, beaten with 1 tablespoon (15 ml) water
2 tablespoons (18 g) sesame seeds (white or mixed) (optional)

Equipment (9)

Large mixing bowl
Medium mixing bowl
9×13-inch (23×33 cm) baking pan (for rolling dough)
Wooden spoon or whisk
Measuring cups and spoons
Two baking sheets (17×13 inches / 43×33 cm)
Parchment paper
Sharp knife
Rolling pin (optional but helpful)

Steps

Before you start

Preheat the oven to 375°F (190°C) on the middle rack 15 minutes before baking.
Have all filling ingredients prepped and at room temperature.
Line two baking sheets with parchment paper.
If using fresh spinach, wash and dry it thoroughly to avoid excess moisture in the filling.

1
Mix dough
- In a large mixing bowl, combine flour, yeast, salt, and sugar.
- Pour in warm water and olive oil.
- Stir with a wooden spoon until a shaggy dough forms, about 2 minutes.
- The mixture should pull away from the sides of the bowl but be slightly sticky.
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Ready when: Shaggy dough forms and pulls away from bowl sides
Tip: Don't overwork the dough at this stage; you'll knead it in the next step.
2
Knead and rest dough
- Turn dough onto an unfloured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky (not wet).
- The dough should spring back when poked.
- Place in a lightly oiled bowl, cover with a damp kitchen towel, and let rise for 60 minutes in a warm, draft-free place until almost doubled in bulk.
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Ready when: Dough springs back slowly when poked; roughly doubled in volume
Tip: If your kitchen is cool, place the bowl on the oven with the light on, or near a warm water bottle.
3
Prepare filling
- While dough rises, prepare the filling.
- In a medium mixing bowl, combine thawed and well-squeezed spinach, ricotta, feta, minced garlic, nutmeg, black pepper, fresh dill (if using), and olive oil.
- Stir until evenly mixed.
- Taste and adjust seasoning.
- The filling should be creamy and well-seasoned.
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Ready when: Filling is creamy, homogeneous, and well-seasoned
Tip: Squeeze the spinach very dry in a clean kitchen towel—excess moisture will make the pinwheels soggy.
4
Shape and fill
- Punch down the risen dough and turn it onto a lightly floured surface.
- Roll or stretch it into a roughly 12×18-inch (30×45 cm) rectangle, about ¼ inch (6 mm) thick.
- Spread the filling evenly over the dough, leaving a ½-inch (1.25 cm) border on all sides.
- Avoid overfilling—use all the filling but in a thin, even layer.
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Ready when: Dough is in a thin rectangle with filling evenly spread
Tip: If dough resists stretching, let it rest for 2–3 minutes, then continue.
5
Roll and cut
- Starting from the long side closest to you, tightly roll the dough away from you into a log, sealing the edge by pressing gently.
- Using a sharp knife dipped in water, cut the log into 12 equal pinwheels, each about 1.5 inches (4 cm) wide.
- Wipe the knife between cuts to get clean edges.
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Ready when: 12 uniform pinwheels with spiral filling visible
Tip: A wet knife prevents the dough from dragging and ragging; this gives cleaner, more attractive spirals.
6
Arrange on pans
- Place pinwheels cut-side up on parchment-lined baking sheets, spacing them about 2 inches (5 cm) apart to allow for rising.
- You should fit 6 pinwheels on each sheet.
- Cover loosely with plastic wrap or a clean kitchen towel and let proof for 30 minutes at room temperature until they rise slightly and look puffy.
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Ready when: Pinwheels are noticeably puffier and lighter
Tip: Don't let them over-proof or they may collapse in the oven; 30 minutes is usually perfect.
7
Brush and top
- Beat the egg with 1 tablespoon (15 ml) water to make egg wash.
- Brush the top and sides of each pinwheel generously with egg wash.
- Sprinkle sesame seeds (if using) over the tops, pressing lightly so they adhere.
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Ready when: Pinwheels are evenly coated with egg wash and seeds
Tip: Egg wash gives a beautiful golden sheen; don't skip it even if you're in a hurry.
8
BakeOven 375°F / 190°C
- Bake on the middle rack of a preheated 375°F (190°C) oven for 22–25 minutes until the pinwheels are deep golden brown on top and the sides are firm to the touch.
- The bottoms should also be lightly golden when you peek underneath.
- If they brown too quickly, loosely tent with foil.
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Ready when: Deep golden brown on top; sides are firm; bottoms are lightly golden
Tip: If using two oven racks, swap sheet positions halfway through baking for even browning.
9
Cool and serve
- Remove from the oven and let pinwheels cool on the baking sheet for 5 minutes, then transfer to a wire rack or serving platter.
- They can be served warm or at room temperature.
- Serve with a yogurt dip, harissa, or simple dukkah if desired.
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Ready when: Pinwheels are cool enough to handle and still warm inside
Tip: They're best enjoyed within a few hours of baking, but can be reheated gently.

Good to know

Tips

For an extra herbaceous filling, toast 1 teaspoon cumin seeds and crush them before mixing into the filling.
These pinwheels are ideal for Iftar because they hold well on a buffet table and can be eaten with one hand.
If you want to make mini pinwheels for a mezze platter, cut the log into 24 slices and reduce baking time to 15–18 minutes.
Doubling the recipe and freezing unbaked pinwheels is a smart Ramadan prep strategy—bake as many as needed each day.

Make ahead

Pinwheels can be assembled, wrapped individually in plastic wrap, and frozen for up to 3 months. Bake directly from frozen, adding 5–7 minutes to the baking time and covering loosely with foil if they brown too quickly. You can also bake them, cool completely, and freeze for up to 1 month; reheat gently in a 300°F (150°C) oven for 8–10 minutes.

Storage & reheating

Room temperature: Keep in an airtight container for up to 2 days. Refrigerator: Store in an airtight container for up to 4 days; reheat gently. Freezer: Baked pinwheels freeze for up to 1 month; thaw and reheat at 300°F (150°C) for 10 minutes, or reheat from frozen at 350°F (175°C) for 12–15 minutes covered with foil.

Substitutions

frozen spinach, thawed → 8 oz (225 g) fresh spinach, washed, dried, and roughly chopped. Fresh spinach will need to be cooked down in a skillet first and cooled, then squeezed completely dry to remove moisture.
whole-milk ricotta cheese → 1 cup (200 g) labneh (strained yogurt) or Greek yogurt. Labneh is common in Middle Eastern cooking and adds a pleasant tang; use less if using Greek yogurt to prevent the filling from being too wet.
crumbled feta cheese → ¾ cup (170 g) crumbled white cheese such as queso fresco or kashkaval. These alternatives maintain the salty, tangy profile and are popular in regional Middle Eastern cuisines.
fresh dill, finely chopped → ¼ cup (10 g) fresh mint or parsley, finely chopped, or 1 teaspoon dried oregano. Mint brings brightness; parsley is milder; oregano is earthier. Any complement the spinach and cheese beautifully.